Garlic-Butter Shrimp with Charred Broccoli
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 4 cupsbroccoli florets
- 3 tablespoonbutter
- 6 clovegarlic
- ¼ teaspoonred pepper flakes
- 1lemon
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupdry white wine
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut broccoli into florets.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and once foaming, add broccoli florets in a single layer. Season with a pinch of salt and pepper. Let cook undisturbed for 3-4 minutes until the bottoms char, then toss and cook another 2-3 minutes until broccoli is tender-crisp. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons butter over medium heat. Add 6 minced garlic cloves and 1/4 teaspoon red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly.
- 03
Add shrimp to the skillet in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2 minutes without stirring, then flip and cook another 1-2 minutes until pink and cooked through (they should be opaque).
- 04
Pour 1/4 cup dry white wine into the skillet, scraping up any browned bits from the bottom. Squeeze in juice from 1 lemon. Return broccoli to the skillet and toss everything together. Cook for 1 minute until warmed through.
- 05
Taste and adjust seasoning if needed. Serve immediately straight from the skillet or divide among bowls.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh hot sauce (like sriracha) at the end adds both spice and tang. For brightness, finish with fresh parsley or basil.
This recipe shines with fresh shrimp—buy them the day you cook. If using frozen shrimp, thaw in the refrigerator overnight or in cold water for 15 minutes. Any white wine works; dry vermouth or chicken broth are good substitutes.